Cauliflower Cakes with Marinara

What’s not to love about these Crispy Cauliflower Cakes with Marinara Sauce? These amazingly easy to make, husband approved Cauliflower Cakes will be one of those sinfully delicious, flavorful, yet almost guilt-free snacks you’ll love to nosh on with your favorite Marinara Sauce.

Yesterday, was one of those days I was craving cauliflower, yet I also wanted something that was snack orientated. I decided to look at a few recipes on Pinterest but really didn’t see much I was interested in snacking on. I was in one of those dipping something in Marinara Sauce moods; so I decided to make these cauliflower cakes and fill all my snacking requirements.

Look how crispy and delicious these Cauliflower Cakes look when they come out of the oven. I have to admit I snatched one up immediately to test out as soon as it cooled enough to test. Totally hit the spot too. The crunchy outside, soft inside was a perfect texture combination to my taste buds.

The one thing I really love about these Cauliflower Cakes with Marinara Sauce is that I could easily serve them just plain Jane with Marinara Sauce or make them look like a fancy eye-catching appetizer for my dinner guests, by simple toppings and garnishes. As you can see from the image above and the one below–totally easy to accomplish either one.

Amazingly easy to make, husband approved Cauliflower Cakes will be one of those sinfully delicious, flavorful, yet almost guilt-free snacks you’ll love to nosh on with your favorite Marinara Sauce.

Course:
Appetizer

Cuisine:
American

Keyword:
cauliflower, Cauliflower Cakes, Marinara Sauce

Servings: 6People

Author: hmccallum

Ingredients

3cupsCooked cauliflower florets

1cupPanko breadcrumbs

1/2cupParmesan-Romano cheese blend

1/4cupChopped parsley

2tablespoonsSliced scallions

1teaspoonItalian herb blend

Kosher salt to own taste

Fresh ground black pepper to own taste

2Eggs lightly beaten

Cooking spray

Favorite Marinara Sauce heated

Instructions

Preheat oven to 400 degrees F

In a food processor, process the cooked cauliflower florets until they are in tiny pieces, do not puree the cauliflower.

In a large bowl combine; cooked and processed cauliflower, 1 cup of panko breadcrumbs, 1/2 of a cup of Parmesan-Romano cheese blend, 1/4 of a cup chopped parsley,2 tablespoons of sliced scallions,Kosher salt to own taste, fresh ground black pepper to own taste, and 2 lightly beaten eggs, stir to combine.

Pretreat a small muffin tin with cooking spray to prevent the cauliflower cakes from sticking.

Scoop an even amount of the cauliflower batter in each small muffin hole and press down to form a small cake. (I filled mine to the top of the hole)

Bake in a preheated oven of 400 degrees F for 15-18 minutes.

Remove from the oven and let slightly cool before removing from the muffin tin. They should easily come out of the pretreated tin, but if you are having an issue use a teaspoon to lift out the Cauliflower cakes.

Serve with your favorite Marinara Sauce while warm.

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